Save Failed!

{{alert.message}}
If you can't resolve the issue, please send this error text to ChefSteps .

Print
Fork
Undo
Redo
Details ...
Activity Type
Tags
#CS140 Summary Tweet (limit 96 chars to allow for link #cs140 @ChefSteps and RT)
Difficulty
Featured Image (For Thumbnails)
Include In Galleries
{{getObject().title}}

Loading ...

Add main video or image ...
Edit
Youtube ID
… or Image

  • {{stepImageDescription(step)}}
{{getObject().title}}

Loading ...

Add main video or image ...
Edit
Youtube ID
… or Image

Equipment/​Materials

  • (optional)

Yield

Timing

Used In

Forks

Add first step...

Select ingredients

{{stepImageDescription(step)}}
{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-03-01T23:49:47Z","creator":null,"currently_editing_user":null,"description":"Candied oranges are a classic confection brought to medieval Europe by the Arab conquest of Southern Spain and Sicily. Aside from being a lavish treat\u2014sugar was a luxury for most of history\u2014the preparation serves as a way to preserve a perishable ingredient. Replacing water within an ingredient like an orange with very concentrated sugar syrup inhibits bacterial growth. Traditionally, the technique of preparing candied, crystallized, or glac\u00e9 fruit involves briefly poaching the ingredient in hot sugar syrup, then resting the ingredient to allow sugar to diffuse into the fruit. The process is repeated over days, weeks, or even months depending on the size of the ingredient. At each step, the sugar syrup is concentrated slightly so that eventually the water in the fruit is entirely saturated with sugar.\r\n\r\nOur technique is a modern variation that is quick and far less sweet. The blood oranges\u2014you can use other citrus too\u2014are blanched in salted water. The salt diffuses into the pith and masks its bitterness. The oranges are shocked until ice cold, which firms the rind so that it doesn't crack during the vacuum infusion step. A chamber sealer is used to repeatedly vacuum infuse a light sugar syrup into the pith. Finally, a sous vide cooking step softens the rind. \r\n\r\nLike a classic orange glac\u00e9, our half-candied blood oranges have an edible sweetened rind. Unlike the classic orange glac\u00e9, the interior of our half-candied blood oranges tastes refreshingly juicy and tart.","difficulty":"intermediate","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/MWHmxEaKR3qJYH1rScaU\", \"size\": 238824, \"type\": \"image/jpeg\", \"key\": \"fH0raXAkQbyV30Yiu40E_Half_Candied%20Blood%20Orange_7.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_7.jpg\"}","forks":[],"id":188,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"layout_name":null,"likes_count":9,"published":true,"published_at":"2013-03-01T23:49:47Z","show_only_in_course":false,"slug":"half-candied-blood-orange","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Half-Candied Blood Orange","transcript":"","updated_at":"2014-01-02T23:18:57Z","used_in":[],"yield":"2 half-candied blood oranges","youtube_id":"EfUzF15MShg","tags":[{"id":28,"name":"breakfast"},{"id":29,"name":"dinner"},{"id":33,"name":"sous vide"},{"id":80,"name":"citrus"},{"id":152,"name":"gluten free"},{"id":175,"name":"dessert"},{"id":375,"name":"vegan"},{"id":377,"name":"vegetarian"},{"id":397,"name":"fruit"},{"id":479,"name":"lunch"},{"id":482,"name":"no Modernist ingredients"},{"id":484,"name":"lactose intolerant"},{"id":486,"name":"brunch"},{"id":520,"name":"snack"},{"id":549,"name":"kid friendly"},{"id":551,"name":"appetizer"},{"id":552,"name":"amuse bouche"},{"id":618,"name":"chamber vacuum"},{"id":653,"name":"blood orange"}],"equipment":[{"optional":false,"equipment":{"id":4,"product_url":"http://store.chefsteps.com/collections/vacuum-chamber-sealers-and-accessories/products/minipack-mvs-35x-vacuum-chamber-sealer","title":"Chamber vacuum sealer"}},{"optional":false,"equipment":{"id":1,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"PolyScience immersion circulator"}}],"ingredients":[{"display_quantity":"2","note":"","quantity":"2.0","unit":"ea","ingredient":{"for_sale":false,"id":276,"product_url":null,"slug":"blood-orange","sub_activity_id":null,"title":"Blood orange"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}}],"steps":[{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Combine equal weights of water and sugar and heat until the sugar has dissolved. Chill the simple syrup.","hide_number":null,"id":34584,"image_description":"","image_id":"","is_aside":null,"step_order":0,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}}]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Fill a large pot with a measured amount of water for blanching. Add 1% of the water's weight in salt and bring this brine to a boil.","hide_number":null,"id":34585,"image_description":"","image_id":"","is_aside":null,"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Prepare an ice bath for cooling the blanched oranges.","hide_number":null,"id":34586,"image_description":"","image_id":"","is_aside":null,"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Blanch the oranges in the boiling brine for 3 minutes. Then shock in the ice bath for 3 minutes. Repeat this process a total of 6 times.","hide_number":null,"id":34587,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/l3FOIe9OSPaNOOO8h9F2\", \"size\": 271601, \"type\": \"image/jpeg\", \"key\": \"v7w4Db6hRjW5D2p5GTIr_Half_Candied%20Blood%20Orange_1.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_1.jpg\"}","is_aside":null,"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Slice the blanched oranges in half, cutting down the central column of the orange. ","hide_number":null,"id":34588,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/RqqJq8T3QpmUnH4RmRbI\", \"size\": 290751, \"type\": \"image/jpeg\", \"key\": \"1JESpbVSoO1sLYoKJrcQ_Half_Candied%20Blood%20Orange_2.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_2.jpg\"}","is_aside":null,"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Place each half in a vacuum bag and add [g 200] of simple syrup to each bag.","hide_number":null,"id":34589,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/FVRtrkheTTGIu6hAwC9w\", \"size\": 290462, \"type\": \"image/jpeg\", \"key\": \"8YicJh8Q8WqABftPcnlv_Half_Candied%20Blood%20Orange_3.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_3.jpg\"}","is_aside":null,"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Reduce the pressure in the chamber sealer as low as possible to vacuum infuse the orange halves with the simple syrup. Take care to avoid letting the syrup boil over into the machine\u2014stop the sealing cycle if necessary. Open the bag and repeat the process a total of 10 times. On the last vacuum infusion cycle, leave the bags sealed.","hide_number":null,"id":34590,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/a0pdv1wlStCfhBilEt4D\", \"size\": 322938, \"type\": \"image/jpeg\", \"key\": \"DEhVrGWBTqinvdfMgcKY_Half_Candied%20Blood%20Orange_5.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_5.jpg\"}","is_aside":null,"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Sous vide cook the infused oranges at [c 65] for 2 hours.","hide_number":null,"id":34591,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/2GnkcUB7TmifTmtynx2H\", \"size\": 351454, \"type\": \"image/jpeg\", \"key\": \"icwpev7TsqlvaJSaBgpw_Half_Candied%20Blood%20Orange_6.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_6.jpg\"}","is_aside":null,"step_order":8323072,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Chill the half-candied oranges in an ice bath until cold and keep refrigerated until needed. The half-candied oranges can be used right away after chilling, but are best after they have been stored for at least 24 hours.","hide_number":null,"id":34592,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/c0SESC4JSGsMF5JjVWES\", \"size\": 238824, \"type\": \"image/jpeg\", \"key\": \"nMMqB8DRaDNKHB0NpYDA_Half_Candied%20Blood%20Orange_7.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_7.jpg\"}","is_aside":null,"step_order":8355840,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]}]}